Beef
Tartare

Kimchi / Egg / Crème fraîche

 

 #Story
Time

Tasty. Raw. Goodness.

 

My affiliation with Beef Tartare came at quite a young age, way before I was interested in cooking and became a chef. I remember watching Silence of the Lambs and being obsessed with Hannibal Lector, particularly his love of food. Yes, I know he was a Cannibal and all that bollocks, but his proper love of food and the finer things in life was fascinating. The characters genuine love for scran and I suppose the psycho in him too,  led me to really want to try steak tartare.

I hated it at first, but when in the wrong hands it’s a disaster! Greg, a Chef I worked with in the past made me his version and it completely changed my palate right there and then.

Cheers Greg, you had a huge influence on me!

Cam

Junk’s Jam:

Serves 2

Hey!

When making this dish, use the best quality beef you can get your hands on. Go to a butcher, fuck the supermarket. Support your local butcher, he's a good man or possibly a women. usually with class patter too. They often sell proper good fresh eggs as well. or, if you have a local farm nearby use their eggs! If not, we’d recommend anything by Clarence court! Quality beef and quality eggs, and you can’t go wrong!

If you haven’t made Steak Tartare before, this is a rough guide! We’ve written down the quantities that we love, but please add more or less to your own taste. Always have a bit more of everything chopped. You can then throw in more of whatever until you’re happy, or more importantly in my case, my beautiful female is happy.

Our main advice on this dish is to go with your taste buds! You’ve got this!!

Equipment…

>Blender
>ring mold
>squeeze bottle

The Recipe

Stage #1
>the PREP

Ciabatta

  • Go to the shop, buy a nice loaf of Ciabatta, and a wee cheeky bottle of Rum while you’re there. (We won’t judge!)

  • We will get a recipe up for Ciabatta in due course!

 
 

Kimchi

1 Napa Cabbage
20g Ginger
2 Garlic Cloves
1/2 Mooli
1 Granny Smith Apple
1 Red Birds Eye Chilli
30g Gochujang Pepper Paste
6 Spring Onions
20g Soy Sauce
10g Fish Sauce
15g Mirin
5g Chilli Flakes
15g Sugar

Maldon Salt

  • Cut the Napa Cabbage into half, then 8ths. Salt generously and leave for 30 minutes.

  • Roughly chop the Apple, Chilli & Garlic.

  • Place all of the ingredients into a blender apart from the Cabbage, Spring Onion and 1/4 of the Mooli and blend until a paste.

  • Cut the Spring Onions at an angle and julienne (long thin strips) the rest of the Mooli and set aside.

  • Wash the Cabbage and place into an air-tight container alongside your prepped Paste, Spring Onions and Mooli.

  • Leave this for at least a week in the fridge. The flavour will keep developing and become stronger the longer it is kept.

 
 

Kimchi Mayo

60g Kimchi
2 Egg Yolks
15g Dijon Mustard
450g Pomace Oil

Maldon Salt
Lemon Juice

  • Place the Kimchi into a blender with a splash of the Kimchi Juice and blend until nearly smooth.

  • Add the Egg Yolks & Mustard and blend slowly for 2 minutes.

  • Slowly add the Oil whilst blending gently until thick and emulsified.

  • Season with Salt and Lemon Juice to taste.

 
 

Steak Tartare

It should taste slightly spicy, a bit citric, very buttery and rich, and slightly salty with a tiny little buzz of Szechuan pepper at the end. All round it should taste pretty fucking incredible!

250g Sirloin Steak
(Dry Aged at Least 30 days)
2 Tbsps Lilliput Capers
2 Tbsps Cornichons
2 Tbsps Diced Banana Shallots
15g Olive Oil
2 Tsp Yuzu Kosho
1 Tbsp Egg yolk
2 Tsp Cuihong Chilli
Oil Dipping Mix (Really Hard to Find But So SO SO Class)
1 Tbsp Chopped Chives
1 Tbsp Chopped Flat Leaf Parsley
2 Dashes Worchester Sauce
2 Dashes Franks Hot Sauce
Lemon Juice

Table Salt
Black Pepper

  • Trim the main piece of fat off the Steak and place to one side. Cut your Steak into strips and place into the freezer for 40 mins or until fully frozen,

  • Take out the strips and dice the meat into good sized chunks (Approx. 2 x 2cm)

  • Place the chopped Steak into a bowl with a little bit of Salt and start adding your main ingredients: Shallots; Cornichons; Capers etc.

    Alway finish your Tartare with the liquid elements: Olive Oil; Egg Yolk; Lemon Juice etc.

  • Taste, taste and taste again. Add more of any ingredients you would like until your are persistently happy with the end result.

  • Place the diced Steak mixture into a good sized ring mould and press down until fully compressed.

 
 

Yolky Goodness

2 x Free Range Eggs

Maldon Salt
Szechuan Pepper

  • Crack the Eggs open into a bowl and remove the Egg Yolk.

  • Place Yolks onto kitchen paper to remove excess liquid.

  • Don’t season yet!

 
 

Crispy Capers

Small Handful of
Lilliput Capers

Sunflower Oil
Table Salt
Cracked Black Pepper
Sugar
1 Lemon (Zest)

  • Drain your Capers out of the brine and give em’ a wee wash. Dry with kitchen paper thoroughly - water and oil really really dislike each other.

  • Place some Oil in a small pot (leave some room, don't fill to the top!) and heat to approx. 180ºc.

  • Using a slotted spoon or mesh sieve, lower the Capers into the Oil until they puff up slightly. Take them out of the Oil, drain on kitchen paper, and sprinkle with a little Salt, Sugar, Pepper and Lemon Zest.

 
 

Garnish

50g Crème Fraîche
10g Chives

  • Finely chop your Chives.

Stage #2
>Cook it baby!

 

  • Slice your Ciabatta how you like it and toast it in a pan on a high heat and with a smidgen of Olive Oil.

Stage #3
>Assemble